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This is my first starter... About 12 hours out. Combo of 1098 and 1007 from previous batches. Clearly I don't have a stir plate so after about 30 minutes what I hope to be little yeast rafts start to form. At least I hope that's what they are, what do you think?

+1, your beer taste will constantly develop and and change as you try more things. Continue to explore the styles you enjoy and come back later to those you were unsure about, you may find yourself liking them down the road. Or you may slowly drift away from a style and realize you are no longer...

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^+1. Drinking my 3724 saison right now. Delicious

Just take em out and let em warm to room temperature for a few weeks. Hell, crack one open right now and enjoy, I don't mind flat beer as long as its cold, you have 50 of em after all ;-) Do let us know how it is though and follow up up down the road

Nostrils flared full capacity inhale FTW!

Call me simple but why not just get a gallon jug of water, fill it up and pour it in five times.... This is how I marked my carboy and it hit spot on my bucket marks when i tested... To each his own I guess, my method took 3 minutes though. Perhaps you should be measuring the opportunity cost...

I did exactly what you are planning. Here was my recipe. "5a" 3lb pale LME 2lb wheat LME 1lb pils LME .5 crystal 30 .5 belg pils steeping 2oz cascade 1007 German ale yeast 48 hour sour with .5lb 2row inoculation 20 minute boil 1.5 oz hops at 20 mins .5 at 5mins Pitched yeast, poured out 1...

Hahaha, i know the smell, boil and light hop addition cures all

Love this thread! I just did 5a extract. Sour wort/mash inoculated with .5lbs 2row and pale for 48 hours. 15 min boil/hop. Wyeast 1007. 3lb pale, 2lb wheat, 1lb pils. Racked 1 gallon on to 2 cups pasteurized mixed berries just for fun. Might blend when finished or just bottle separately.

Their Belgian quadruple is no bueno as well. Bannatastic.

+1, said the same thing. Prolly taste sweet and wine like because the corn sugar is only about 20% fermented. And + 1 it will take a while at that temp. I use that temp for longer term storage :-)

Last weekend: Saison and a brown ale (don't judge the pink room) This weekend: Berlinerweisse, 1 gal racked onto mixed berries for ferm.

Green beer can have a "grapey" flavor. Just bottled a brown ale and it tasted a bit grapey. Stayed at 1.016 for a week though so it is surely done. Give it some time bottle conditioning and it will go away, it will just take longer at lower temps. I too recommend putting them somewhere warmer...

I'm a proud first timer as well, inoculated with grain and worked perfectly. Berliner weisse, racked 1 gallons onto mixed berries, might blend it all together at the end, time will tell!

Fished it out last night and did a little taste test, yum!-

It's happy hour and I decided to go do a new micro in town... So it will have to wait till I'm thoroughly inebriated and return home.... Hell im brewing tomorrow morning anyway so Ill just name it foillweisse and call it good. Thanks for the help man!

Ahh... That sounds like a plan. Should I leave it in there or fish it out?

Cool thanks, tried to layer surface with aluminium foil in the bucket to keep o2 out.... worked great for an hour and then sank so i guess I'll just leave it... better than then to take the lid off and muck around in there I assume? holding steady at 110*

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